A small, family farm in Wisconsin

Posts tagged ‘Chicken’

Healthy Recipes

depositphotos_86012780-stock-photo-asian-chicken-with-rice-onions

I’ve been making recipes from Gina Homolka’s Skinnytaste website. I have one of her cookbooks also, which has lots of good recipes. Skinnytaste recipes are foods that we love, made nutritionally better for us. Lower in calories, and higher in nutritional value. Recently I made her General Tso’s Chicken and it’s just delicious, with under 300 calories per serving. Lee and I really loved this chicken and the leftovers were highly regarded as well. We had ours with rice, but cauliflower rice seems to be a big favorite of Gina’s followers. My next Skinnytaste adventure will be Philly Cheese Steak Stuffed Portobello Mushrooms.

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Honey Baked Chicken

Photo from Healthy Recipes Blog

Photo from Healthy Recipes Blog

You have to make this chicken. The recipe uses chicken legs, but any chicken will do. I used legs and thighs. This was very easy to make, and I had everything on hand. It is seasoned with honey, dijon mustard, and curry powder. Make this. You’ll find the recipe here
http://healthyrecipesblogs.com/2012/02/27/honey-baked-chicken/

Chicken for Dinner

It’s been a while since I posted a recipe,  so I’m sharing one that’s tasty, simple, quick to prepare, and healthy.

I subscribed to a daily email from Kraft Foods, which sends me a dinner suggestion and recipe every day.  I’ve made a few of them and haven’t made a failure yet.  This Saucy Mexican Chicken is delicious. A nice bonus is that any leftovers can be sliced, warmed and wrapped  in flour tortillas for another go-round.  The black beans are a healthy component adding lots of fiber to the dish.

This makes 4 servings and takes about 35 minutes to make.

SAUCY MEXICAN CHICKEN

  • 1 lb (4 small) boneless skinless chicken breasts or 8 thighs
  • 1 16 oz jar Taco Bell Home Originals Thick N’ Chunky Salsa*
  • 1 can (15 oz) black beans
  • 1 cup Kraft 2% milk Shredded Cheddar Cheese

Brown the chicken in a non-stick skillet, 4 minutes each side.  Add salsa and beans. Bring to a boil, cover, reduce heat to simmer, about 5 minutes or until chicken is done (165 degreesF).  Top with cheese, remove from heat, and let stand, covered, until cheese is melted.

* I’m not fond of tomatoes so I don’t like the tomato chunks.  I pureed the salsa which gave me a salsa flavored tomato puree and it worked nicely.

*I copied the recipe using the recommended Kraft products.  Use whatever brands you like.

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